Haïti chocolate tartlets

Used Cacao Barry products
Tarts & Tartlets

Haïti chocolate tartlets

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Dosage
Recipe for around 20 tarts
Used Cacao Barry products
Recipe components

Pâte sablée

IngredientsPreparation
  • 155g
    butter
  • 100g
    confectioner's sugar
  • 30g
    almond powder

Mix

  • 50g
    whole egg(s)
  • 1pod(s)
    vanilla

Add

  • 260g
    flour

Then

Mix to a smooth texture (dough).
Chill. 
Roll out the dough to 2 mm.
Cut with a triangular cutter.
Bake at 165°C. 
Sprinkle with Mycryo™ cocoa butter immediately to keep the pastry dry.

Haiti Crémeux

IngredientsPreparation
  • 480g
    35% fat liquid cream
  • 70g
    whole milk

Heat

  • 95g
    glucose
  • 56g
    egg yolks

Make a custard with

Heat the custard at 85°C.

  • 240g
    Haïti

Pass and pour on to

Pour 45 g of Haiti crémeux on the shortcrust pastry cut beforehand in triangle.
Freeze

Cocoa Glaze

IngredientsPreparation
  • 390g
    fine sugar
  • 160g
    water

Heat to 120°C

  • 290g
    35% fat liquid cream
  • 100g
    cocoa powder
  • 40g
    invert sugar

Heat to 120°C

Add to the cooked sugar syrup, bring to the boil again.

  • 15g
    gelatin mass 200 Bloom
  • 90g
    water for hydrating

At 60°C add

Blend then chill for 24 hours, use at 30°C.

Assembly

Pour a thin layer of Cocoa glaze over the ganache and place on top of the shortbread.
Top with a curved chocolate triangle.